Ned Daly

Seafood2030 hosted a session at the Global Aquaculture Alliance’s GOAL 2020 conference discussing the Blue Foods Assessment – a developing research project looking at the role seafood plays in global Food Systems.

The panel included Jim Leape, co-chair of the Stanford Center for Ocean Solutions and the William and Eva Price Fellow at the Stanford Woods Institute for the Environment; Fio Micheli, co-chair of the Stanford Center for

Seafood2030 has published the second volume in its issue brief series, “How Collaborative Leadership is Turning Seafood into the Protein of the Future.”

The new issue brief looks at the growing influence of pre-competitive collaborations in seafood and how such a strategy is helping seafood become more competitive in global protein markets.

Pre-competitive collaboration has become an effective strategy in seafood to address

Seafood2030 and SeafoodSource will be hosting a virtual event on 9 and 10 September highlighting the evolving relationship between the seafood industry and governments on the sustainability front.

The Seafood2030 Virtual Sustainability Forum will look at real-world examples where better alignment of industry and government efforts can improve the sustainability, social impacts, and economic viability of fisheries, event organizers said. It will

The David and Lucille Packard Foundation has published the sixth edition of its “Progress Towards Sustainable Seafood – By the Numbers” report, assessing the impact of global sustainable seafood initiatives as a new decade begins.  

First published in 2008, the June 2020 report is intended, like its predecessors, to track and monitor the effects of sustainable seafood initiatives, according to the foundation. This latest

As a new decade dawns, seafood seems poised to have its moment.

The seafood category has all the right stuff for it to become the preferred protein of the future – it’s supported by nutrition and food systems research, consumer preferences, and global trends in health, technology, product delivery, and more.

One of the healthiest proteins people can eat, seafood is also sustainable to produce, and it’s got backing from a

We are at a “once-in-a-lifetime” event or even a once in two generations event where American consumers are reconsidering what they eat, according to Arlin Wasserman, the Founder and Managing Director of seafood consultancy Changing Tastes.

In a video interview with SeafoodSource reviewing the findings of his latest "Seafood and the Broader Protein Market" report, Wasserman said U.S. consumers are changing how they view seafood

Following a 15-month assessment process, the European South Pacific jack mackerel fishery has been approved under the Marine Stewardship Council’s fisheries standard. 

As of 26 March, the fishery has been permitted to use the MSC label on its products. The certification is effective through March 2025, with the fishery undergoing annual audits to ensure it continues to meet the standard’s requirements, MSC said.

The midwater

Certification programs are adjusting practices and policies in response to safety concerns around the COVID-19 pandemic, in an effort to support businesses in an already challenged industry.

The Marine Stewardship Council (MSC), the Global Aquaculture Alliance (GAA), and Fair Trade have all made initial accommodations to reduce travel and in-person interaction while retaining the integrity of their programs. Each organization is also in the

The seafood industry continues to show its commitment to improving the sustainability of fisheries worldwide, as evidenced by a new report from environmental research and advisory firm CEA Consulting.

In 2019, 136 fishery improvement projects (FIPs) existed worldwide, a 64 percent increase over 2014’s tally of 83, according to CEA Consulting’s "2020 Global Landscape Review of FIPs" report. What’s more, seafood businesses are

Fishing vessels certified by the Marine Stewardship Council will no longer be able to target a stock using non-certified fishing practices, beginning in 2023.

The MSC had been criticized for allowing “compartmentalization,” the practice of fishing vessels using certified and non-certified fishing methods while utilizing the same gear type. MSC-certified purse-seine tuna fisheries that employ certified “free-school”